Pindang Telur: A Flavorful Indonesian Egg Dish
Pindang Telur is a delightful Indonesian dish that combines boiled eggs with aromatic spices and tea, creating a savory and flavorful experience that is perfect for any occasion. This recipe is simple yet packed with flavors that will transport your taste buds to the vibrant streets of Indonesia.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (hard-boiled) | 6, peeled |
| Tea bags (black tea) | 2 (Sariwangi or any black tea brand) |
| Bay leaves | 1 |
| Shallots | 3, thinly sliced |
| Garlic | 2 cloves, thinly sliced |
| Galangal | 1 piece (about 1 inch), bruised |
| Pepper | 1/4 teaspoon |
| Seasoning powder | 1/4 teaspoon |
| Salt | 1 teaspoon |
| Water | Enough to submerge eggs halfway (approximately) |
Instructions
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Prepare the Ingredients: Gather all your ingredients. Make sure the eggs are hard-boiled, peeled, and ready to go.
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Combine Ingredients: In a pot, combine all the ingredients: the peeled eggs, tea bags, bay leaf, shallots, garlic, bruised galangal, pepper, seasoning powder, and salt.
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Add Water: Pour in enough water to cover the eggs halfway. This typically amounts to about 1/2 the height of the eggs in the pot.
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Cook: Bring the mixture to a medium heat, allowing it to simmer gently. Stir occasionally and rotate the eggs to ensure they receive an even coating of the brown color from the tea and spices. Be careful not to let the water boil away completely; keep an eye on it to prevent burning.
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Serve: Once the water has reduced and the eggs have absorbed the flavors (approximately 30-40 minutes), your Pindang Telur is ready to be served.
Enjoy this exquisite dish as a side or a main feature of your meal, bringing a taste of Indonesia right to your table. The combination of savory spices and tea-soaked eggs creates a unique and mouthwatering dish that will surely impress your family and friends.
